Quince Stew (Chorosht'e Be)

My mother-in-law makes this stew almost every Shabbat because it is my
sister-in-law's favorite! Whenever I buy quinces, I have to hide them because
my children love to eat them raw! This fruit is not really meant to be eaten
raw…it is meant for jams and stews. I guess my kids must be "hard-core"
Persians!

The quince tree originates from Iran and Caucasus. The Romans used its oil for
perfume, while the Greeks enjoyed it cooked.

Ingredients

2 quinces, do not peel; just slice like an apple (make sure to remove the entire core)

1/4 cup lime or lemon juice or the juice of 3 limes

3/4 cup pitted prunes

2 potatoes, peeled and cut into medium dice

Preparation

1. In a 6-quart saucepan, sauté the onion and garlic in olive oil until the
onion starts to become translucent (about 1 minute). Add the meat; cover and
cook until meat no longer looks red, stirring occasionally. Add salt and
pepper.

Tricks of the trade
Make sure to remove the entire core of this fruit, since any remainder will
cook along and harden like a rock in the inner layer of the fruit! Since
quinces are often hard to find, the second I find some I buy many and freeze
them already sliced in separate bags so I can use them as needed. Lamb or veal
are also delicious in this recipe, or make it vegetarian-friendly by using
seitan (wheat "meat") instead.

By the way, most Persian stews freeze really well, but don't freeze this one,
because it has potatoes and potatoes don't like the freezer!